Last summer, I got on a big popsicle kick, making all kinds of, mostly boozy, ice pops (here, here, here, here, and here). So far this summer, I am in a smoothie-making mood. There are so many flavors I want to make and share with you, but the first one I want to feature is one of my absolute favorites – the Chocolate, Peanut Butter, and Banana Smoothie.
I like algebra, and, in fact, it was one of my favorite subjects in school. How about you? Do you like algebra? Do you like solving equations? How about solving this simple algebraic equation for me? Don’t worry, it’s petty easy!
Solve for X in the following equation:
A = peanut butter
B = banana
C = chocolate
I have a confession to make. I have never eaten what is perhaps American’s favorite flavor combination – peanut butter and jelly. While I love peanut butter, and I like all sorts of jams and jellies, I have never understood the cult-like obsession America has with this pair. In fact, the combination was utterly unappealing to me, and the more my friends tried to get me to eat it, the more I pursed my lips shut, folded my arms tightly and stomped my feet in defiance. Continue reading
The Banana Split is a classic ice cream dessert and one of the most popular in the United States. Traditionally, it consists of three scoops of ice cream, each with its own toppings – vanilla ice cream with crushed pineapple, chocolate ice cream with hot fudge sauce or chocolate syrup, and strawberry ice cream with strawberry sauce – on top of a banana sliced in half lengthwise. The whole concoction is further topped with marshmallows, whipped cream, nuts, and maraschino cherries. This dessert is definitely over-the-top!
Are you looking for an easy Valentine’s Day treat that your whole family will love? Then, give this Devil’s Food Chocolate Cupcake with Peanut Butter Frosting a try. Not only is it quite good, it is also easy to bake since all of the ingredients, except for the egg, are combined directly into the bowl of the stand mixer. There’s no big mess to clean up and you’ll have cupcakes in no time flat! I admit I was a little hesitant to just throw all the ingredients together, but the recipe worked, without having to cream the butter first. The best part is that these cupcakes are moist and light, and thanks to the extra semi-sweet chocolate chips that are folded into the batter, the centers have a little gooey surprise. The peanut butter frosting recipe gives these cupcakes a devilishly rich and sweet topping. A little of which goes a long way. Continue reading
I have been obsessed with peanut butter cupcakes since I tasted the one at Sweet Revenge® in the West Village a couple of weeks ago. One of the things I loved about that cupcake was that the cake flavor was actually peanut butter. Also, I liked that there was still a little bit of chocolate, in the form of a chunk of chocolate fudge, baked in the center of the cupcake. To top it off, the peanut butter buttercream was just right, not too sweet at all. Continue reading
A few days ago, Chris requested that I make something with peanut butter. Since I was in the mood to make some kind of dessert, I decided to make a peanut butter pie. I Googled “peanut butter pie” and the results were a little puzzling. The internet was buzzing with many food bloggers making peanut butter pies “for Mikey.” After further research, I learned that last month prominent food blogger Jennie Perillo’s husband, Mikey, suffered a heart attack and died leaving her to raise their young children alone. To honor Mikey, Jennie wrote a touching tribute on her blog, part of which I share with you.
For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.
~ Jennie Perillo, food blogger